Oh…my…goodness. I am so exhausted from helping freshmen move into their new home at my university, and I still have the welcome ceremony tonight and the summer book group discussion and dance party tomorrow night. At least I can blog while resting my feet.

Last week, I bought a bunch of limes because they were on sale. I have a horrible habit of buying food, THEN picking out recipes so sometimes I have trouble figuring out what I’m making or I’m one item short. When I’m in the mood for a baked good, I grab Dorie’s book first and check the index. Under limes, coconut tea cake caught my attention. All I needed was to buy coconut milk, so I grabbed some on my next trip shopping.

Dorie says in her recipe intro that this is a “dry cake” because her friend really likes dry cakes (as in pound cake texture, not overbaked texture). Since this cake is “dry,” it is perfect to serve with coffee or tea. If you are like my family and prefer the cake without a hot beverage, you may want to consider adding a simple glaze on top.

Dark rum is optional, and since I had some, I used it. I couldn’t tell it was in the cake, but it may be one of those cakes where you can tell if it’s not in the cake. I’ll have to make this again (so many variations – lemon, orange, spice, sesame) and try it without the rum.

Also, it uses a bundt pan. I love bundt cakes!

Coconut Lime Tea Cake

This recipe can be found in Baking: From My Home To Yours on page 194.